Mazesoba (Japanese Brothless Ramen)

Looking to enjoy a delicious Japanese ramen without leaving the house or spending too much money? This Mazesoba (Japanese Brothless Ramen) is just for you. To make that authentic bowl of ramen, all you need is just 15 minutes and a couple of bucks.

MAZESOBA (2 servings)

Ingredients:

• Handful of garlic chives, about 1.5 oz (40g) in total
• 2-3 green onions, divided
• 4 cloves garlic, divided
• 1/2 tsp (2g) grated ginger
• 1/2 cup (4g) dried bonito flakes
• 2 tbsp neutral-tasting oil
• 7 oz (200g) ground pork (or ground chicken, extra firm tofu, etc.)
• 2 servings thick ramen noodles
• 1 tbsp toasted sesame oil
• 1/2 tbsp chili oil (optional)
• 1 tsp chicken bouillon powder
• Black pepper, to taste

Sauce For Pork Topping:

• 1 tbsp Chinese chili bean paste (doubanjiang)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp mirin (or sake) (optional)
• Black pepper, to taste

Options For Other Toppings:

• 1 sheet dried seaweed
• 4 tbsp tempura bits
• 2 egg yolks (can substitute poached eggs or sunny-side-up eggs)

Instructions:

PREP INGREDIENTS

1. Trim the ends off. Cut the garlic chives into little pieces. Thinly slice the green onions, separating the whites and greens.

2. Finely chop the garlic cloves. Divide them in half and keep them separate. Grate a small knob of ginger (1/2 tsp).

3. Microwave the dried bonito flakes for 1 minute. Crumble them up with your hands. (Or you can grind them up with a mortar and pestle.)

4. Cut the dried seaweed into thin strips.

MAKE PORK TOPPING

1. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

2. To a wok (or pan), add 2 tablespoons of oil. Heat it over medium-high heat. Once heated, add the white parts of the green onions, half of the garlic, and ginger. Saute for 1 minute or until they start to pick up a little bit of color. 

3. Add the ground pork. Break it into little pieces. Cook for 3 minutes or until no longer pink. Add in the sauce. Give it a good stir for 2 minutes or until the pork is cooked through. Remove it from the wok and set aside.

COOK NOODLES

1. Bring a pot of water to a boil. Once it starts boiling, add the noodles. Cook according to the package instructions. Once the noodles are cooked, reserve 1 cup of noodle cooking water, drain, and put them in a mixing bowl.

2. Add 1 tablespoon of sesame oil, 1/2 tablespoon of chili oil (if using), 1 teaspoon of chicken bouillon powder, and black pepper to taste. Toss the noodles until they’re evenly coated. (Add a few tablespoons of reserved noodle cooking water if needed.)

ASSEMBLE

1. Divide the noodles into serving bowls. Nicely arrange the toppings on top of the noodles: garlic chives, chopped garlic, dried seaweed, green onions, bonito flakes, and tempura bits.

2. Add half of the pork topping to each bowl. Top with an egg yolk. (It will work like a creamy, rich sauce, but if you can’t trust how fresh your egg is, you can substitute with a poached egg or a sunny-side-up egg.) Enjoy!

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